Recipe: Quinoa Tabouli Salad

Side dishes sometimes get passed over, but this is not one to skip! 

Tabouli is a colorful, flavorful Mediterranean dish, traditionally made with bulgar wheat grains. Quinoa (which is actually a seed!) makes the perfect gluten-free substitute in this recipe because it has the same chewy texture and appearance, but gives you much more complete nutrition. 

In fact, quinoa is a superfood! It achieves that status by being a complete protein, meaning it has all 9 essential amino acids, as well as fiber and vitamins. 

Quinoa is also a healthy carb – and yes, there is such a thing! Remember, you need carbohydrates that are full of fiber and digested slowly to give you the lasting energy you need to avoid snacking. 

Feel free to play around with the proportion of veggies in this recipe. If you have a hankering for a greener, more herbaceous salad, just add more parsley and mint. Or for a little crunch, toss in a ¼ cup of toasted sunflower seeds.

If you want to go all out, whip up a batch of Garlic Hummus and Chickpea Falafel Salad with Tahini Dressing to bring all the zingy and fresh flavors of the Middle East to your table!

Quinoa Tabouli Salad

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July 25, 2019

This gluten-free take on traditional Mediterranean tabouli is packed with superfood nutrition and the delicious flavors of lemon, parsley, and mint.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 6 Servings

Ingredients

3 cups frozen pre-cooked organic quinoa

1/4 tsp sea salt

1/4 cup extra virgin olive oil

1 large bunch fresh flat leaf organic parsley, minced

1 large bunch organic fresh mint, minced

1 large organic cucumber, peeled and cubed

2 cups organic cherry tomatoes, halved

4 cloves of garlic, minced

2 organic scallions, finely chopped (about 1/4 cup)

1/4 cup fresh lemon juice

1/2 cup crumbled feta (optional)

Directions

1Reheat quinoa according to package directions and set aside in a large bowl to cool.

2Meanwhile, whisk together the lemon juice, minced garlic, and salt in a small mixing bowl.

3Slowly whisk in the olive oil, then drizzle over the quinoa and mix in with a fork.

4In a medium bowl, combine the parsley, mint, cucumber, tomatoes, and scallions, then mix into the quinoa.

5Serve with feta cheese crumbled on top if desired. We also love to use an avocado half as a bowl for a serving of healthy fats and fiber.

6Store any leftovers in an airtight container in the fridge for up to 4 days.

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.

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